Description
These Crock Pot French Dip Sandwiches feature tender, slow-cooked chuck roast seasoned with aromatic herbs and spices, served on toasted sub rolls with melted provolone cheese. The rich and flavorful beef broth is perfect for dipping, making this a comforting and satisfying meal ideal for easy weeknight dinners or gatherings.
Ingredients
Scale
Beef and Seasonings
- 3 pounds chuck roast (or rump roast, 2.5-4 pounds)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 medium onion, thinly sliced (optional)
Broth and Additional Flavorings
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 medium bay leaf
Sandwich Assembly
- 6 sub-style rolls (sausage rolls)
- 2 tablespoons melted salted butter
- 6 slices provolone cheese
Instructions
- Prep Slow Cooker: Spray the slow cooker with cooking spray to prevent sticking. Trim any excess fat from the chuck roast if necessary to ensure even cooking.
- Season Beef: In a small bowl, combine oregano, thyme, garlic powder, onion powder, salt, and black pepper. Rub half of this seasoning mix evenly over the beef. If using onions, spread the thinly sliced onions evenly at the bottom of the slow cooker. Place the beef on top of the onions or directly in the slow cooker if not using onions, seasoned side down. Then rub the remaining seasoning on top of the beef.
- Add Broth and Seasonings: Pour the beef broth carefully along the edge of the slow cooker to avoid washing off the seasoning. Add Worcestershire sauce and place the bay leaf in the liquid for added flavor.
- Slow Cook: Cover the slow cooker and cook on LOW for 7-8 hours until the beef is very tender and shreds easily with a fork. Once cooked, remove and discard the bay leaf.
- Shred Beef: Remove the beef from the slow cooker and let it rest for 10 minutes to retain juices. Using two forks, shred the beef into bite-sized pieces.
- Toast Rolls: Preheat the oven to broil. Lightly spray a baking sheet with cooking spray. Open each sub roll and place them cut side up on the baking sheet. Brush both the inside cut sides and top of the rolls with melted butter. Cut each provolone cheese slice in half and place on top of the rolls.
- Broil Rolls and Melt Cheese: Broil the rolls for 1-2 minutes, watching carefully, until the cheese melts and rolls are lightly toasted.
- Assemble Sandwiches: Place a generous amount of shredded beef onto each toasted roll. Strain the cooking broth from the slow cooker to remove solids and serve it hot in small bowls alongside each sandwich for dipping.
Notes
- Using a chuck roast or rump roast is ideal as these cuts become tender and flavorful when slow cooked.
- Thinly sliced onions add an extra layer of flavor but are optional if you prefer a simpler sandwich.
- Be sure to watch the broiler closely when melting the cheese to avoid burning the rolls.
- Leftover shredded beef can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- This recipe can be easily doubled to feed a larger group or to provide leftovers.
